Note: This smoky, spiced holiday cocktail can be made ahead in batches. Punt e Mes is an Italian vermouth. Both it and the bitters can be found at BevMo and other liquor stores. Taste Catering pairs this cocktail with a smoked chicken salad, served in red endive leaves, and topped with a green apple-black cardamom compote, puffed rye berries and hazelnut oil.

2 ounces Templeton Rye Whiskey

1 ounce Punt e Mes

1 ounce fresh strained orange juice

Cardamom bitters

Combine all the ingredients in a cocktail shaker over ice, using just a drop or two of bitters to give the cocktail its unique spin, but not upset the integrity of the drink. Shake, then strain the cocktail into a martini glass and garnish with a strip of orange zest.